Last Activity:07-16-2014 12:57 PM
Likes Given: 1162
254 Likes on 206 Posts
Posted in thread: Very Hoppy Red? on 07-25-2014 at 05:57 PM
Sounds awesome! One of my personal favorite recipes is a Red IPA I came up with. It uses about
30% Munich malt. 60% 2-row, Carared and Crystal 90. Citra and Amarillo finishing hops and dry
Posted in thread: First All Grain Oktoberfest - Recipe Critique, Any Suggestions? on 07-25-2014 at 05:54 PM
Personally I like a big full tasting Oktoberfest. I haven't made one yet but I do a Vienna
lager that is 95% vienna malt and 5% carapils for more body. It's awesome! Don't be afraid to
use only Munich...
Posted in thread: How much do you brew yearly? on 07-16-2014 at 05:56 PM
roughly 132 gallons/year. Just realized that's over 1,300 12-oz bottles. Wow. Where does it all
Posted in thread: Irrational Fear of Crystal Malt on 07-16-2014 at 05:51 PM
I use crystal in 90% of my beers........Same here. Most of my 5.5 gallon batches have at least
8oz of Crystal 60.
Posted in thread: Recipe Help on 06-25-2014 at 08:12 PM
I'm not much of a citra fan so I'm probably not the one to give much advice about it, except to
say that citra is best in small doses for the most part because of the intense tropical flavor
Posted in thread: Does anyone use Citra as bittering hop? on 06-25-2014 at 07:31 PM
It's a waste to use it for bittering since it's primarily a flavor/aroma hop. I use Magnum or
Super Galena for bittering and then Citra in the last 15 minutes, hop stand and dry hop on my
Posted in thread: Recipe Help on 06-25-2014 at 07:27 PM
To me the ultimate in grapefruit flavor for hops is Amarillo hops. Cascade is citrusy as well
and in combination with Chinook it will be very nice but for a grapefruit bomb definitely need
Posted in thread: One (belgian) yeast to brew them all on 06-23-2014 at 07:58 PM
I love Belgian Abbey II. It was nice in a Dubbel, Trippel and 2 different Golden Strongs I did.
It was not nearly as hard to deal with as Trappist strains.
Posted in thread: How do you cool your wort? on 05-29-2014 at 07:26 PM
Get it down as low as you can with the IC and then transfer to fermenter. Set fermenter in a
tub of ice water (I use a 20 gal plastic tub). The ice water should get it down the rest of the
way in 30-4...
Posted in thread: Liquid yeast delivered very warm, is it OK? on 05-22-2014 at 07:37 PM
And once the starter is ready to pitch, decant and reserve a little, pouring it into the tube
the liquid yeast came in. Tag it with the date you made the starter and you have yeast for your